Keto Lemon Cookies
- Yield: 1 1x
Well we are well into week 2 of a stay at home order due to COVID-19. I long for the day when I look back at something like this that I’ve written and it’s all just a distant memory!
Right now, I find cultivating joy to be critical. If you follow holistic practitioner, Chris Kresser, you will find he is talking about this A LOT right now. If you don’t follow him, you should! I value messages like this so much from experts that is helpful both for our immune systems, but also for our hearts and mindset. Truly, if our hearts and mindset are suffering, our immune systems will too.
How did I cultivate joy today? Aside from going on several walks and sending messages and texts to people I love, I baked! Baking makes me so happy! Something else that makes me happy is LEMONS! This time of year is when I start craving things like lemons that make me think of summer.
I am still following my keto protocol during this time, as I honestly find it easy to do so. However, I’ve eased up a tad and am not tracking or being as strict as I am sometimes. I feel a little more flow is a good thing right now, however, I feel so good on a low carb/keto protocol that I for sure have no plans of just going off of it any time soon.
Enjoy this recipes that is one to be shared for sure once we can resume our get togethers with friends and family!!
- 1.50 cups Almond Flour
- ½ cup Coconut Flour
- ½ cup Butter, softened
- 2 eggs
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- ½ tsp Xanthan Gum
- 1 pinch Salt
- ¾ cup Monk Fruit Sweetener (or sweetener of choice)
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Lemon Zest
- ⅓ cup Powdered Keto Sweetener (erythritol)
- 1 tbsp Lemon Juice
- Lemon Zest for garnish
- Preheat oven to 350F and prepare a baking sheet with parchment paper.
- Mix the dry ingredients together in a medium sized bowl and set aside.
- In a separate bowl, mix the butter, monk fruit sweetener, eggs, lemon juice and lemon zest until creamy.
- Mix the dry ingredients into the wet ingredients and combine well.
- Roll the dough into individual 1 inch balls or use a small cookie scoop to place, spaced evenly, on the cookie sheet. Flatten the balls slightly and bake 10-12 minutes or until turning golden brown.
- Whisk the glaze ingredients together and drizzle over the cookies when they have cooled slightly.